Breakfast this morning: Sweet Potato, Apple and Sausage Hash, with Fried Eggs! Really easy, really yummy, really filling. And even though it was my delicious breakfast this morning, the hash (minus the fried eggs) would also make a really good side-dish for Thanksgiving. Double duty, or something. 🙂
Ingredients
2 medium russet potatoes, peeled, 1/2-inch dice
1 large sweet potato, peeled, 1/2-inch dice
2 medium Honey Crisp apples, peeled and cored, 1/2-inch dice
1 medium onion, 1/2-inch dice
1 medium carrot, 1/2-inch dice
1/2 pound breakfast sausage, bite-sized pieces
2-3 tablespoons parsley, chopped (optional)
2 tablespoons vegetable oil
2 tablespoon butter
2-4 eggs
salt and pepper
Directions
In a medium sauté pan over medium heat, sauté the breakfast sausage until the fat has been rendered. Reserve 1-2 tablespoons of fat and drain remaining from the cooked sausage and wipe from pan. Let sausage sit on the paper towel-lined plate. Heat one tablespoon of the sausage oil and one tablespoon of vegetable oil. Sauté the potato, sweet potato and carrot until soft, and then a little browned. Set aside in a bowl and add in the sausage. Next, add the onion and sauté for 5-7 minutes until lightly brown. Add the apple pieces and sauté until they have released their liquid and then the pan is dry again. Add all the prepared ingredients back to the pan, reheat and season to taste.
Meanwhile, in a second pan over medium-low heat, melt the final tablespoon of butter and crack in 2-4 eggs. cook until desired firmness. You could also poach eggs, if that is more your thing. Plate the hash, garnished with parsley and top with the eggs. Serve immediately.
